Farm Journal; Caesar Salad; Eggs Is Eggs

Thu May 4 13:11:36 UTC 2000

FARM JOURNAL

     The Farm Journal had recipe columns and published several food books.  I
checked out a few issues from the 1960s.

February 1965, pg. 88, col. 2--_Indian Bars_  You'll like the delicate
chocolate flavor of these extra-moist brownies.

October 1965, pg. 84--If you've never eaten or made a quiche (pronounced
keesh), I think you'll welcome an introduction to this versatile dish from
rural France.  The most famous version is the Quiche Lorraine, an open-faced
pie with an eggy, buttery crust and a filling of cheese and bacon in an
unsweetened custard.

March 1966, pg. 105, col. 1--potato doughnuts (Spudnuts).  (Spudnuts recipe
in col. 2--ed.)

July 1966, pg. 52, col. 1--Almost all our _Let's Start To Cook_ recipes are
the "from-scratch" kind--that is, the _teaching_ kind.  (I haven't fully
checked cooking "from scratch"--ed.)

July 1966, pg. 54(?), col. 1--_Rocky Road Fudge_  (See Mariani for "rocky
road"--ed.)
     col. 2--long sandwich buns (Coney buns) (See DARE "Coney Island" for
Coney buns--ed.)

August 1966, pg. 59, col. 3--_Hot Vegetable Cheesewich_ Good main dish for a
light supper.  Also good served on baked potatoes.

September 1966, pg. 71, col. 1--_Lamburgers_ A variation of Jack McNair's
prize-winning specialty--delicious way to serve lamb.

October 1966, pg. 80 (?), col. 2--_Hot Meat and Cheese Dogs_.  (...)
_Bologna-Cheese Submarines_.

November 1966, pg. 73, col. 1--_"Stained Glass" Hard Candy_ (...) (M)ake
molded candies of one color and dribble with a second color to get an elegant
"stained glass" effect.

November 1966, pg. 75, col. 1--_Adobe Bread_ A firm, chewy bread, somewhat
like sourdough in texture.

February 1967, pg. 111, col. 3--Long Johns.  (Doughnut recipe--ed.)

June 1967, pg. 53, col. 1--_Beefy Bunwiches_ Meatfilling baked in a crusty
bread dough.  Wrap in foil to carry.

September 1967, pg. 56, col. 2--Hand puppets called "Dustys" encourage my 7-
and 8-year-olds to help with the dusting.  The duster puppets are made from
old white cotton socks we decorated with faces, using colored marking pens.
The children slip Dustys on their hands to help them erase the dust.  MRS. R.
J. FREUND, ILLINOIS  (DARE has "dust bunny," "dust dolly," "dust man," and
"dust mitten," but not this.  All are from the 1960s.  CAUTION: This is NOT a
food recipe--ed.)

October 1967, pg. 66, col. 3--_Woodstock_ Colorful luncheon dish of sliced
eggs in cheese sauce. (...) _Mazetti_ Make this ground beef and noodle dish
in two casseroles; freeze one.

December 1967, pg. 67, col. 1--_Swedish Tea Ring_ An edible centerpiece for
your table.  (I've got to fly to Sweden to research this--ed.)

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JAPANESE PRETZELS; JAPANESE CREAM

     Dexter Mason's TIPPLE AND SNACK: GOOD THINGS TO EAT AND BETTER THINGS TO
DRINK (1931) has "Sukiaki Party" on page 80 and "Japanese Pretzels" on page
11.  I'm not familiar with the latter.
     THE GOLDEN AGE COOK BOOK (1898) by Henrietta Latham Dwight has "Japanese
Cream" on page 165.  This is on the same page as "Tooth Powder," so it may
not be a food.

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CLUB SODA

     Mariani's ENCYCLOPEDIA has: "The term 'club soda,' and also 'sparkling
water,' came into use after the repeal of Prohibition in 1933, when the
association with elegant supper or private clubs deliberately removed the
drink's medicinal connotations."
     "Club Soda Extract" is on page 25 of THE BOTTLERS' FROMULARY: Practical
Recipes, Formulas and Processes for Making the Soluble Flavors Used in the
Manufacture of Carbonated Beverages (1910) by George S. Morris.

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BAGEL

    OED has "bagel" from 1932.  Mariani has:

     The origins of the bagel are lost somewhere in the history of the
Askenazi Jews, who brought Yiddish culture to America.  The word "bagel"
derives from the Yiddish word, _beygl_, from the Germanbugel_, for a round
loaf of bread.  There is a story that the word may also derive from the
German word _Buegel_, meaning "stirrup"...

     I've looked hard for a "bagel."
     WORLD WIDE COOK BOOK: MENUS AND RECIPES OF 75 NATIONS (1939) by Pearl V.
Metzelthin has:  "AUSTRIA: Pressburger Beugel--Pressburg crescents, 74."
Beugel=bagel?

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CAESAR SALAD

    GOURMET magazine began in 1941.  THE GOURMET COOKBOOK (volume 1) was
published in 1950 and THE GOURMET COOKBOOK (volume 2) was published in 1957.
The 1950 cookbook has "Caesar Salad" on page 150.  Although Caesar may have
made this in 1924, I've not seen this in cookbooks before 1950.  I'll check
GOURMET magazine.

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EGGS IS EGGS (continued)

    A short, international Eggs of All Nations serving.  (Books only.)

EGGS, JAPANESE
1901, HOW TO COOK FOR THE SICK AND CONVALESCENT by Helena Sachise, pg. 94

EGGS, CHINESE WITH TOMATO SAUCE
1896, CHICAGO RECORD COOK BOOK, pg. 9

EGGS, CUBAN
1896, CHICAGO RECORD COOK BOOK, pg. 249

EGGS A LA DUCHESSE
1892, ONE HUNDRED WAYS TO COOK EGGS by Filippini, pg. 49

EGGS, ENGLISH STYLE
1894, EPICUREAN by Charles Ranhofer, pg. 857

EGGS A LA FINNOISE
1891, THE TABLE by Filippini ("Finoise"), no. 424
1892, ONE HUNDRED WAYS OF COOKING EGGS by Filippini, ("Eggs a la Finoise"),
pg. 25
1896, BOSTON COOKING-SCHOOL COOK BOOK by Fannie Merritt Farmer, pg. 94

EGGS, INDIAN
1894, NEW THINGS TO EAT by Mrs. De Salis, pg. 20

EGGS A LA MACEDOINE
1894, PHILOSOPHY OF COOKING by Lia Rand, pg. 46

EGGS A LA MALTAISE
1884, FRANCO-AMERICAN COOKERY BOOK by Felix J. DeLiee, pg. 194
EGGS, MONACO
1894, EPICUREAN by Charles Ranhofer, pg. 857

EGGS, POLISH STYLE
1894, EPICUREAN by Charles Ranhofer, pg. 761

EGGS, RUSSIAN
1894, EPICUREAN by Charles Ranhofer, pg. 857

EGGS, SCOTCH
1892, 600 SELECTED RECIPES, pg. 381
1894, CENTURY COOK BOOK by Dr. N. T. Oliver, pg. 91
1896, CHICAGO RECORD COOK BOOK, pg. 245

EGGS, SPANISH
1896, CHICAGO RECORD COOK BOOK, pg. 92

EGGS, SWISS
1892, 600 SELECTED RECIPES, pg. 373
1894, NEW THINGS TO EAT by Mrs. De Salis, pg. 23
1896, CHICAGO RECORD COOK BOOK, pp. 229, 425

EGGS A LA SUISSE
1889, EVERY-DAY COOK-BOOK by Miss E. Neill, pg. 103
1892, ONE HUNDRED WAYS TO COOK EGGS by Filippini, pg. 41
1892, SNOW WHITE COOK BOOK, pg. 102
1894, CENTURY COOK BOOK by Dr. N. T. Oliver, pg. 92
1896, BOSTON COOKING-SCHOOL COOK BOOK by Fannie Merritt Farmer, pg. 94

EGGS A LA TURQUE
1892, ONE HUNDRED WAYS TO COOK EGGS by Filippini, pg. 40

EGGS, PORTUGUESE STYLE
1903, COOKING IN OLD CREOLE DAYS by Celestine Eustis, pg. 63

   Not including your omelettes...